Beef & Game
Rabbit in Dark Sauce with Plum Jam Sauce
Králík na černo is a classic old Bohemian dish traditionally served on Christmas Eve, but you can happily make it at any time of year. Tender rabbit meat pairs beautifully with a plum butter sauce and red wine. Leave the dish to rest for at least a few hours – the sauce tastes best the next day.
Prep: 45 min
Cook: 1 h 45 min
Servings: 6
Energy: 1158 kcal per serving
Method
01.
Remove the membrane from the rabbit, wash it and cut it into portions. Make a cut in each portion, insert a strip of bacon and season the meat with salt.…
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